1. Cut the fore tendon into large pieces.
2. Soak in clean water for about 12 hours (you can change the water 2-3 times in the middle)
3. The blood of the beef is basically soaked out, and the color of the beef becomes very light.
4. Prepare dry yellow sauce and old soup. (No old soup can be used)
5. Take 200 grams of yellow sauce.
6. Put it into a large bowl and mix with cold water to let out the yellow sauce.
7. Mix thirteen incense, ginger powder, cinnamon powder, star anise powder, and pepper powder in an appropriate amount.
8. Put the beef into the pressure cooker, pour the thirteen incense and other spices.
9. Then pour in the prepared yellow sauce, sift it when pour in, don't use the granule part.
10. Finally, pour the old soup.
11. Cover the lid of the pressure cooker and wait for the pot to open.
12. After the pot is opened, press the high-pressure valve and heat it for 30 minutes.
13. Wait for the gas in the pressure cooker to disappear naturally, open the lid and add salt.
14. Cover the pot and continue for 30 minutes. Remove the sauced beef from the pot and let it cool, then put it in the refrigerator. When to eat and when to slice.
15. The beef with sauce is saltier than usual when cooking, because the beef chunks are big and they have to slowly absorb the salt flavor, so that the beef with sauce is delicious. It doesn't matter if the soup is a little saltier.
Tips:When cutting beef, you must wait until the meat is cool, otherwise the beef will be chopped. There is no pressure cooker, the same as using an electric pressure cooker.
